IMFL, COUNTRY LIQUOR, BEER & WINE Project Reports

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Wine Industry Project Reports cover all the aspects of business, from analysing the market, confirming availability of various necessities such as plant & machinery, raw materials to forecasting the financial requirements.
The scope of the report includes assessing market potential, negotiating with collaborators, investment decision making, corporate diversification planning etc. in a very planned manner by formulating detailed manufacturing techniques and forecasting financial aspects by estimating the cost of raw material, formulating the cash flow statement, projecting the balance sheet etc.

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Beer Industry Project Reports cover all the aspects of business, from analysing the market, confirming availability of various necessities such as plant & machinery, raw materials to forecasting the financial requirements. The scope of the report includes assessing market potential, negotiating with collaborators, investment decision making, corporate diversification planning etc. in a very planned manner by formulating detailed manufacturing techniques and forecasting financial aspects by estimating the cost of raw material, formulating the cash flow statement, projecting the balance sheet etc.

In India, ‘drinking’ has remained a bad word, clubbed with the other vices. While the beer and liquor market continues to grow at an impressive rate even against an economic recession, the social stigma remains in place, which manifests itself in anti-growth state policies.
Amidst beers, the current trend is that lager beer is giving way to strong beer. Even as the liquor manufacturers could hope to garner the people who are shifting from beer to liquor, there is a vast country liquor market and a sizable grey market to contend with.
Among the alcoholic drinks, Beer is quite common and popular in almost every  Country of the  World. People of different Countries take beer in varying much like a soft drink in European Countries it is just a substitute of water. The alcoholic contents and main source stuff also keep varying according to the tests of the major part of population of the particular country although it is a fashion to ask for beer of every origin in every Country.

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India is one of the world''s most restrictive places for trade and doing business. Consumption of alcoholic beverages by Indian consumers predates British colonization and has often been suppressed by taxes and other restrictive policies. India has the world''s fastest growing market for alcoholic beverages consumption. Restrictive policies at the federal and state levels are often carried out under the concern that alcoholic beverages should be heavily regulated to prevent public health and safety issues related to drinking. However, these policies have often proven to be defective and harmful to the Indian people. In fact, they have only fuelled more black market exchanges, corruption, price hike and raised more public health concerns due to prevailing cheap, extremely poor quality counterfeit products. Liquor tariffs and taxes on liquor are high in India. Nevertheless, consumption of imported and domestic produced liquor has been on the rise over the past five years. It is observed that an average Indian liquor consumer pays five to six times the manufacturing cost. Liquor prices in India are significantly higher than 95 percent of the countries in the world. Furthermore, farmers and small businesses also suffer from heavy taxes and government intervention with the market.

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India has the world''s fastest growing market for alcoholic beverages consumption. Restrictive policies at the federal and state levels are often carried out under the concern that alcoholic beverages should be heavily regulated to prevent public health and safety issues related to drinking. However, these policies have often proven to be defective and harmful to the Indian people. In fact, they have only fuelled more black market exchanges, corruption, price hike and raised more public health concerns due to prevailing cheap, extremely poor quality counterfeit products. Liquor tariffs and taxes on liquor are high in India. Nevertheless, consumption of imported and domestic produced liquor has been on the rise over the past five years. It is observed that an average Indian liquor consumer pays five to six times the manufacturing cost. Liquor prices in India are significantly higher than 95 percent of the countries in the world. Furthermore, farmers and small businesses also suffer from heavy taxes and government intervention with the market.

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The  history of distilled spirits goes back into  antiquity.  Scientists  have  unearthed  pottery  in  Mesopotamia   depicitng fermentation  scenes dating back to 4200 BC a small wooden  model of a brewery from about 2000 BC is on display at the Metropolitan Musem  of  Art in New York City, and Aristotle  mentions  a  wine which produces a spirit.  The first real distiller was probably a Greek-Egyptian  alchemist who in the first or second century  AD, in an attempt to transmute base metal into gold, boiled some wine in  a  crude  still.   The discovery  of  ardent  spirits   which restulted from this effort was looked upon with awe.  It was kept a secret for centuries.
 
The  work whisky comes from the Gaelic Word uisge-beatha  or usquebaugh,  as the Irish called it, meaning the water  of  life.  The real whisky of the Irish was called potheer, reputedly a very formidable  drink, full of heavy-bodied flavours  resulting  from single distillation.

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In India, ‘drinking’ has remained a bad word, clubbed with the other vices. While the beer and liquor market continues to grow at an impressive rate even against an economic recession, the social stigma remains in place, which manifests itself in anti-growth state policies.

Amidst beers, the current trend is that lager beer is giving way to strong beer. Even as the liquor manufacturers could hope to garner the people who are shifting from beer to liquor, there is a vast country liquor market and a sizable grey market to contend with.

Among the alcoholic drinks, Beer is quite common and popular in  almost  every  Country of the  World.   People  of  different Countries take beer in varying much like a soft drink in European Countries  it  is  just a substitute  of  water.   The  alcoholic contents and main source stuff also keep varying according to the tests  of the major part of population of the particular  country although it is a fashion to ask for beer of every origin in every Country.

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Gin, vodka, and related spirits like aquarit are distinguishable from whisky, rum and brandy which themselves have a number of common characteristics.  The most evident difference is in colour, with gin an vodka normally being colourless  white whisky,  rum and brandy vary in shade from straw-coloured to  the deepest  brown.   This  immediate  difference  is  linked   with distinguishing  features  of composition and flavour which are reflected in the methods of production of  the  two  troup  of sprits.  The aurd whisky comes from the Gaelic word wisge-beatha, as the Irish called it, incoming the water of life.

The  colour in whisky, rum and brandy oves it origin to  the practice  of  ageing or maturing these spirits in  wooden  casks, which  as containers have previously used for  transporting  some compatible liquid such as slerry, wine or molasses.  Residues  of previous  contents,  together with substance extracted  from  the wood  itself,  serve to give the maturing spirit a  brown  colour which  in  interest  of standardization, is supplemented by  the addition  of caremel.  The requirement for maturation in wood  is now  codified  in  lay  standing whisky  is  the  potable  spirit obtained  by distillation of an aqueous extract of an infusion  of matted barley and after cereals that has been ferriented with strains of sacctromyus ceramisial.  Various types of whisky  are produced  in a number of different countries in the world.

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Gin, vodka, and related spirits like aquarit are distinguishable from whisky, rum and brandy which themselves have a number of common characteristics.  The most evident difference is in colour, with gin an vodka normally being colourless  white whisky,  rum and brandy vary in shade from straw-coloured to  the deepest  brown.   This  immediate  difference  is  linked   with distinguishing  features  of composition and flavour which are reflected in the methods of production of  the  two  troup  of sprits.  The aurd whisky comes from the Gaelic word wisge-beatha, as the Irish called it, incoming the water of life.

The  colour in whisky, rum and brandy oves it origin to  the practice  of  ageing or maturing these spirits in  wooden  casks, which  as containers have previously used for  transporting  some compatible liquid such as slerry, wine or molasses.  Residues  of previous  contents,  together with substance extracted  from  the wood  itself,  serve to give the maturing spirit a  brown  colour which  in  interest  of standardization, is supplemented by  the addition  of caremel.  The requirement for maturation in wood  is now  codified  in  lay  standing whisky  is  the  potable  spirit obtained  by distillation of an aqueous extract of an infusion  of matted barley and after cereals that has been ferriented with strains of sacctromyus ceramisial.  Various types of whisky  are produced  in a number of different countries in the world.

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Bioethanol is fermentation alcohol, which refers to ethyl alcohol produced by microbial fermentation processes as opposed to synthetically ethanol from petrochemical sources. It is produced through distillation of fermented biomass. In general bioethanol can be extracted from every sort of carbohydrate material. The main cost element in bioethanol production is the feedstock. These can be divided into three main groups: sugary, starchy and lignocellulosic biomass. First generation feedstocks for bioethanol production primarily refer to plant biomass sources that are also sources of human and animal nutrition, namely cereal starches and sugar crops. Sucrose based materials are predominantly derived from sugarcane and sugar beet; while starch based materials are predominantly derived from cereal crops such as maize, wheat and other cereals. Second generation raw materials for bioethanol production typically refer to non-food biomass sources, mainly lignocellulosic biomass. This represent the most abundant form of carbon on Earth, and encompasses two categories of feedstocks: waste materials like straws, corn residues, wood chippings, forestry residues, spent grains, MSW, agricultural residues and Energy crops such as basket willow, switch grass, reed canary grass, ryegrass etc.

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Bioethanol is fermentation alcohol, which refers to ethyl alcohol produced by microbial fermentation processes as opposed to synthetically ethanol from petrochemical sources. It is produced through distillation of fermented biomass. In general bioethanol can be extracted from every sort of carbohydrate material. The main cost element in bioethanol production is the feedstock. These can be divided into three main groups: sugary, starchy and lignocellulosic biomass. First generation feedstocks for bioethanol production primarily refer to plant biomass sources that are also sources of human and animal nutrition, namely cereal starches and sugar crops. Sucrose based materials are predominantly derived from sugarcane and sugar beet; while starch based materials are predominantly derived from cereal crops such as maize, wheat and other cereals. Second generation raw materials for bioethanol production typically refer to non-food biomass sources, mainly lignocellulosic biomass. This represent the most abundant form of carbon on Earth, and encompasses two categories of feedstocks: waste materials like straws, corn residues, wood chippings, forestry residues, spent grains, MSW, agricultural residues and Energy crops such as basket willow, switch grass, reed canary grass, ryegrass etc.